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2. Ina Garten's Perfect Roast Chicken Is Exactly That - AOL

   www.aol.com/ina-gartens-perfect-roast-chicken...

   Combine the 2 tablespoons of reserved chicken fat with the flour and add that to the pan. Whisk for a few minutes to cook the flour and strain the gravy into a small saucepan. Season to taste ...

3. Roast chicken - Wikipedia

   en.wikipedia.org/wiki/Roast_chicken

   Garlic, lemon and herb roasted chicken. Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit). ). Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of ...

4. 20 Whole Chicken Recipes That Waste Nothing and Feed a Crowd

   www.aol.com/lifestyle/20-whole-chicken-recipes...

   This balanced meal calls for just 20 minutes of hands-on work and is perfect for a family of four. The chicken, potatoes, and chickpeas all roast on the same baking sheet, and once everything ...

5. Kingside Roast Chicken Recipe - AOL

   www.aol.com/food/recipes/kingside-roast-chicken

   Preheat oven to 450 degrees. Take whole chicken; clean out cavity, rinse and pat dry. Salt and pepper inside the cavity. Add thyme, rosemary, garlic, onion and lemon.

6. Roasting - Wikipedia

   en.wikipedia.org/wiki/Roasting

   Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused ...

7. Chicken under a brick - Wikipedia

   en.wikipedia.org/wiki/Chicken_under_a_brick

   Chicken under a brick, cooked on a grill. Chicken under a brick, also known as brick chicken, is a roast chicken dish. In most preparations, a whole chicken is seasoned with lemon and herbs and roasted in an oven or grill with a brick placed on top to flatten the chicken and enhance browning. [1] The technique originated in Tuscany as pollo al ...